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Ember Restaurant Review: Located on the ground level of the hip Hotel 1929, Ember is a 50-seat, split-level black-and-white dining space with floor-to-ceiling glass windows and funky metallic hanging lamps. Chef Sebastian Ng helms the kitchen, while his wife, Sabrina, fronts the restaurant. The menu reflects the globetrotting background of chef Ng, who trained in renowned kitchens of London, Japan and Italy, steeped in continental tradition with an eye for Asian, mostly Japanese, ingredients. While you wait, nibble on the sun-dried tomato focaccia that arrives steaming hot from the oven. Resist asking for more, and instead dig into appetizers like pan-seared foie gras, a generous slice topped with caramelized apples and cloves in a port and raspberry glaze. Crispy duck leg confit stands out among the mains, served with new potatoes in a caramelized onion-thyme jus, but diners go back again and again for the pan-seared Chilean sea bass, an ever-so-fatty fish with big juicy mushrooms and smoked bacon ragoût with truffle yuzu butter sauce. Ember’s limited wine list features 30 labels of mostly Australian and New Zealand wines. For dessert, skip the Thai-inspired creations and go with the crumbly caramelized pear tart served with a lavish scoop of Baileys ice cream.